The Holy Grail

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smokin monkey

Master of the Pit
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OTBS Member
SMF Premier Member
Oct 27, 2013
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Sutton In Ashfield, UK
Doing my first Brisket Today! Weighed in at 4.5 Pounds.


It's not a full Brisket, but thought I would practice on this first!


Just S&P rubbed on it.

Been in now 4.5 hours IT 64'C (147)


Also a side helping of Belly Pork, With Jeff's Rub on the underside, sat on Onion, Carrot & Celery with Beer as the liquid, Skin, cut at 1 inch intervals and rubbed with Oil & Salt.



Question is to foil or not? (Brisket) Looked at other threads some pull at 71'C add Apple Juice and put back on.

Smokin Monkey
 
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Hello fellow monkey
38.gif
!

I'm doing a brisket today, too. 80% cherry and 20% hickory. I'm not planning to foil unless it stalls too long. I did inject with beef broth to add moisture though.
 
I don't foil. But a lot of people do. So go naked if you like.
Happy smoken.
David

Will be going Naked!

I don't foil. But a lot of people do. So go naked if you like.
Happy smoken.
David


Hello fellow monkey:38: !

I'm doing a brisket today, too. 80% cherry and 20% hickory. I'm not planning to foil unless it stalls too long. I did inject with beef broth to add moisture though.

Hi Fellow Monkey :38:!

As it's the first try, I am using GMG Gold blend pellets, not sure how "smokey" it will be ? Was not sure if the weather would hold here, but for a change it is Sunny & Hot so it's BBQ :yahoo:.

If the weather was going to be colder, it would of been used on a Roast Dinner, and her in doors :wife: said she did not want it to be TOO Smokey!!

Smokin Monkey
 
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Well, Brisket took 1 hour longer than planned, and managed to foil and rest for 45 minutes.


IMHO it was still a little bit tough, the thinner end was slightly dry, but the thicker end was running in juices.


Brisket with the Belly Pork.

Eating well tonight!


Any feed back welcome on why the Brisket was still tough.

Smokin Monkey
 
Hi WaterinHoleBrew, it looked a lot better than it actually was. Brisket was a bit tough, pulled it @ 82'C, took temperature from another site.

Will not be using that again!

Smokin Monkey
 
Hi WaterinHoleBrew, it looked a lot better than it actually was. Brisket was a bit tough, pulled it @ 82'C, took temperature from another site.

Will not be using that again!

Smokin Monkey

Sorry SM, it looks great.... Sorry it didn't turn out good for ya ! Briskets are a tough smoke..... I've had them done at a variety of IT's ! Hope the best for ya on your next try !
 
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